To continue with the topic of berries from the last post, here's a super-easy redcurrant cake.
Adapted from Schwedischer Johannisbeerkuchen by Rike from genial lecker
For a 7-inch springform
125 g redcurrants, removed from the stalks
1 Tbsp butter
2 Tbsp honey
75 g flour
1/2 tsp backing powder
Line the springform with parchment paper. Preheat the oven to 190°C. Melt the butter and let it cool down slightly. (I do this by placing a mug with the butter in the oven while it heats up.)
In a bowl, whisk the eggs and drizzle in the honey. Add the flour, backing powder and butter and fold under. Transfer the dough to the springform, distribute evenly in the springform and place the redcurrants onto the dough. Bake on the middle rack for about 30 minutes.